Fig Jam a.k.a Fuck I’m good, Just ask me!
Do you know figs are my favourite fruit? This wasn’t always the case. In the past I would have said mango, or maybe when I was a child, watermelon. But as a grown up? Figs. Notice, they’re up on my banner…
Anyway, myself and @flavourfirst were lucky enough to receive 4 kgs of jamming figs, a mix of White (Adriatic), Black (Genoa) and Brown (Turkish) from our friends Katie and Beau of Farmgate, just outside Orange (you can catch them at Marrickville Markets on a Sunday, and other locations, check at the bottom of this post)…and our mission, should we choose to accept it, was to make jam…masses of fig jam!!!!
Now, I was super excited by being confronted with this beauteous bounty of figgy fabulousness…and was about to start washing them when @flavourfirst stopped me, pointing out that the temperatures that these little precious figs would get to would kill anything dodgy..so I got to chopping.
Excuse me while I stuff my gob with that delicious fruit. Do you think it tastes better cause I know how, where and who grew it? I reckon so.
So we decided to try two different formulations as we had two separate pots…the first was a classic from the Silver Spoon cookbook, which was just sugar, water and a stick of cinnamon. The other pot we thought we’d try something a bit more daring: from Thomas Keller’s Ad Hoc at Home A concoction of balsamic and black pepper and sugar.
The differences in the jams was fascinating to watch. The one with the balsamic vinegar needed a hit of pectin to firm up, as any longer and it would have been ruined, while with the plain one we worried that there was too much water. We also slightly burnt it. Yay for burnt fig jam! Next: does anyone want to volunteer to make some burnt fig jam, caramel and honeycomb icecream à la Maggie Beer?
It was almost ready to bottle. We chucked the bottles and the lids in the dishwasher on the hottest cycle then left them to air dry. To test the jam we chucked some plates in the freezer then dolloped on the jam and let it sit, then swiped a finger through to check consistency. Once we were convinced (and tired of slaving over a hot stove) we got to bottling.
Surprisingly, I haven’t cracked one open yet, as I’m scared if I do I won’t stop eating it!!! So far the feedback from the various taste testers has been fabulous. Roll on next fig season!!!
The Farmgate & Nashdale Fruit Company are at the following markets:
Penrith Farmers and Fine Food Market
First Saturday of the month
Near Joan Sutherland Performing Art Centre. High St Penrith. Kicks off at 8am and finishes at 1pm
Castle Hill Farmers and Fine Food Market
Second Saturday of the month
Castle Hill Showground Castle Hill, enter via Carrington Road
Manly Famers Market
Marrickville Organic Food and Farmers Market
Addison Road Community Centre, 142 Addison Road, Marrickville
Windsor Mall Market
George St Mall, Windsor
Second and Fourth Sundays
In the grounds of Cronulla High School, corner Captain Cook Drive & Elouera Road, Cronulla